Cool off with an ice-cold Spiked Thai Iced Tea. With a hint of vanilla and a spot of rum or vodka, this sweet, silky beverage is a refreshing indulgence reminiscent of my favorite Thai restaurant treat.
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Whenever I go to a Thai restaurant, I like to indulge in an ice-cold Thai iced tea. This is a totally different iced tea from the sweet tea I usually drink here in the South.
Thai tea one is brewed with Ceylon tea leaves, a black tea with a brilliant orange color. (I use Pantai Thai Tea Mix.)
Restaurants usually serve it with sweetened condensed milk over ice, though you may also drink it hot if you prefer.
Milk in tea? YES. The sweetened condensed milk is what gives Thai iced tea its sweet vanilla flavor.
I haven’t found any good Thai restaurants near me yet, so drinking Thai tea is an extra special treat for me. A rarity even!
I’ve been craving it a ton lately — specifically the kind from a particular Thai restaurant I used to go to with a friend — so I thought it was about time I try making it at home.
And then I thought, ‘Why don’t you spike it too?!’
With a little vodka or rum, this beverage morphs into Spiked Thai Iced Tea. It’s sweet and silky, with a subtle hint of vanilla and a kick of alcohol. If you like sweet tea, you’ll love this!
My, what a week it has been. I started the Friday Night Delights column because my favorite way to end a week is to drink cocktails with friends.
There are a lot of friends on my mind this week who I’d love to (but cannot) get drinks with tonight, so this one’s for them. Wishing everyone a fabulous weekend! // susannah
Click below to see the recipe for Spiked Thai Iced Tea!
Serves 4 to 6
A favorite at Thai restaurants, this Spiked Thai Iced Tea is an alcoholic version that's sweet and silky, with a subtle hint of vanilla.
2 hrPrep Time
5 minCook Time
2 hr, 5 Total Time
- Make the tea ahead of time: Boil water and steep the tea according to package instructions. Stir in sugar until dissolved and allow tea to cool entirely in refrigerator.
- Fill a glass with ice and pour in vodka, then the tea until the glass is mostly full. Add a splash of milk and stir. Serve.